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Time needed: 45 minutes.
Makes: 4 servings
3-4 tablespoons oil
1 piece kamote, sliced into thin matchsticks
1 piece carrot. Sliced into thin matchsticks
1 piece leek, sliced into thin matchsticks
½ piece cabbage, finely shredded
2 tablespoons ginger, grated
1 cup mushrooms, thinly sliced
1 cup mung bean sprouts (Togue)
½ cup tinapa flakes
¾ cup cheese, grated
8 pieces thin pork belly slices
Salt, to taste
Ground black pepper, to taste
1 cup flour
1 teaspoon baking powder
¼ cup cornstarch
½ cup chicken stock
4 pieces eggs, beaten
½ piece white onion, sliced thinly
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons water
½ tablespoons red pepper powder
½ piece green chili, sliced thinly
½ piece red chili, sliced
Season pork belly slices with salt and pepper.
In a bowl, mix flour, baking powder, cornstarch, eggs, and stock until well combined. Season with salt and pepper.
Add all the vegetables to the batter and mix until everything is well combined, evenly distributed, and well coated.
Lightly oil a non-stick pan over medium heat and fry 2 pieces of pork belly until crispy.
Lower heat to low then spread a thin layer of the vegetable pancake mixture on top.
Sprinkle a layer of grated cheese on top of the vegetable mixture.
Add an even layer of tinapa flakes throughout the pancake. Cover and allow to cook on low for a few minutes, allowing the vegetables to steam and the cheese to melt.
Carefully flip the pancake and continue cooking until crispy on both sides, about 5-8 minutes per side.